Home   |   Food Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   Recipes   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

FoodReference.com (Since 1999)
Recipe Section - Over 10,000 Recipes


You are here > Home > Recipes



More than 1,000 schools & classes in all 50 States, Online and Worldwide



Servings: 24

9 pounds Yams
1 TB Salt

Syrup Preparation
1 Cup boiling water
1 1/2 pounds Brown Sugar
4 Cups Light Corn Syrup
2 Tablespoons Lemon Juice
3 whole Oranges -- peel & section

1. Wash Yams. Place in Pot & cover with water.  Add 1 oz salt for each 3 gal water. Bring to a Boil.  Boil for 15 minutes to loosen skins.  Remove from stove and cool under running water. 
Remove skins while Yams are still warm. 
Trim Yams to uniform serving size, 2 1/2" pieces.

2. Syrup preparation.....Combine all ingredients in sauce pot and bring to a boil. Lower heat and simmer for 10 minutes. 
Remove from heat.

3. Place Yams in a lightly buttered oven proof dish. 
Cover 3/4 with Syrup.  Arrange the Orange slices over Yams.

Bake until the Yams are done.



  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2018 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

FoodReference.com Logo



Popular Pages

Palm leaf for festivals